Spicy tofu(xiang la gou wei hong shao dou fu )

Spicy tofu

Introduction:

"The nutritional value of tofu is very high. Generally, there are many varieties on the market. According to the region, tofu is divided into South tofu and North tofu. As far as I know, South tofu is inside fat tofu, relatively fine and smooth. North tofu is the kind of square, common in the north. According to the different methods, Beifu can be divided into brine tofu and gypsum tofu, because the raw materials used in the process are different. As far as the taste is concerned, the bean curd with gypsum is more delicate than that with brine, but most people still like the bean curd with brine, which is more traditional. It is said that it has the effect of removing fire! Today, I use brine tofu. It's still steaming when I buy it, but it's just like this when I walk all the way back. I can't help it. The fresh tofu has a lot of water, and the shape changes when I touch it. I've never done this before, but it seems that I've eaten it. It's braised in brown sauce. On such a cold day, we're already more than 20 degrees below zero. It's a good choice to serve this dish with rice. When I'm full, I feel warm and warm ~ ~ "

Production steps:

Step 1: put tofu for a few hours, you can control more moisture inside, tofu is more solid. (you can also cook without control)

Step 2: Laoganma and Pixian Douban sauce 1 spoon each, a few dried peppers, a little green onion.

Step 3: cut the tofu into square pieces.

Step 4: bring to a boil, add the tofu, turn off the heat and remove the supercooled water.

Step 5: pot a little oil, cold oil into all the ingredients, stir fry a few times.

Step 6: add soy sauce and water.

Step 7: put in the tofu pieces, gently shake the pot, tofu pieces scattered and not in the soup.

Step 8: cover and simmer for about 5 minutes, thicken and remove.

Materials required:

North tofu: 1 piece

Dry red pepper: appropriate amount

Scallion: right amount

Lao Ganma: right amount

Pixian Douban: moderate

matters needing attention: tips:1. When the bean curd flies into the water, it needs to be boiled in an underwater pot. In this way, the bean curd will harden quickly and not be easy to cook for a long time. Otherwise, the taste will be old. When it is opened again, the fire can be turned off, and the bean curd will be stronger if it is fished out and cooled down. 2. The taste is made according to my own habits. I used two kinds of sauces and soy sauce. The taste is very heavy, so I didn't add salt. 3. When cooking, don't stir too much with a spatula, mainly shake lightly, and push gently with the back of the spatula.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Gou Wei Hong Shao Dou Fu